Everyone will fall in love with this dreamy, creamy Parsnip Purée. Made with minced pars and a small cream, this is one of my favorite ways to cook absolutely.
If you are a pure potato prerey, listen to me because I bet this violent creamy Parsnip Purée will keep his own on the table next to his favorite mashed potatoes any day.
Parsnips is underrated Veggie in the USA, something that I hope this recipe will soon help the treatment. If you are unfamiliar with them, Think of the sweetness of carrot, which coincides with a potato ointment and you have parsley. I love them, and this cream is my favorite way to serve them. I also love this Roasted carrots and parsleyBut it’s for another day.
The main components
- PARSNIPS: Often sold near other root vegetables, parsley is like white carrots. Look for firm, smooth and evenly colored parsley without soft spots.
- Olive oil. For the best taste, we fry our parsnips together with olive oil before cleaning them. Feel free to replace your favorite oil with olive oil.
- Cream Minced sins are already mixed into a creamy Purha, but I like to add a little cream to make them really special (like that when Made of potatoes)
- Nutmeg, salt and pepper. I love nutmeg this dish and I especially like to scrape myself (I think it’s better to taste). At the end, I am also generous with black pepper.
Milk Parsnip puree
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Preparation
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Boil
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Generic
Fried parsley becomes extremely smooth and creamy after their cleaning. You can leave this parsnip Purée Plain, but we add a little cream and a liar to make it extra delicious. Serve this, as there was a longing. Especially I love this puree Grilled Turkey (Hello, Thanksgiving!), ground chickenand this incredible Pork with tender appleA number
6 maintenance
You will need
2 pounds (450 g) parsleies, peeled and cut into 1 inch pieces, 8 medium
2 tablespoons Arta-virgin olive oil
1/4 cup (60 ml) hard cream or a half and half-eared
1/8 teaspoon nutmeg
Salt and freshly ground black pepper
Directions:
1Pre Boil the oven 400 ° F (200 ° C) and in the middle of the oven Insert the stove rack. For easy cleaning, give a large baking sheet with parchment paper.
2Add parsleies in a bowl with 2 tablespoons of olive oil and 1/2 teaspoon salt. Then spread on a baking sheet on a single layer.
BookletFry the parsleies until the golden brown of light around the edges is about 30 minutes. Half through the minced, throw parsleies even for brown.
ThreeAdd minced parsleies to food processor or blender cream and nutmeg. Purée up to your desired consistency, add more water if necessary. Stir in a few small peppers and to taste with salt with a season. Alternatively, pencils mix or use food mill and mix in other ingredients.
Adam and Junny tips
- Storage: Parsnip Purée can be stored in an airtight container in refrigerator to 3 days. Freeze, let it cool completely, then place them in a safe, airtight container. Melt over a night in the fridge before processing.
- The food facts below are evaluated. We assumed 1/2 teaspoon of salt and cream.
Nutrition by service
The amount of serving
6 to 1 dishes
Compound
Scintend
171
Compound
Total fat
6.9 g
Compound
Saturated fat
1.9 g
Compound
Cholesterol
5.6 mg
Compound
Sodium
212.2 mg
Compound
Carbohydrate
27.4 g
Compound
Dietary fiber
7.4 g
Compound
General sugar
7.4 g
Compound
Protein
2 g
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
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